Save A playful, crowd-pleasing snack that combines the nostalgic sweetness of cream soda with the salty crunch of pretzel and the tender layers of biscuit, all baked onto skewers for a fun twist.
I first made these Cream Soda Flaky Pretzel Biscuit Skewers for a backyard get-together. Everyone loved choosing their skewer and enjoying the layers of biscuit and the crunchy pretzel topping.
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Ingredients
- Biscuit Dough: 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1/4 cup unsalted butter (cold and cubed), 3/4 cup cream soda (cold)
- Pretzel Coating: 1/4 cup baking soda (for boiling), 4 cups water, 1 egg (beaten, for egg wash), 2 tbsp coarse pretzel salt
- Finishing Touch: 2 tbsp granulated sugar, 1/2 tsp vanilla extract, 2 tbsp melted unsalted butter
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Instructions
- Make the Dough:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Add cold cream soda and stir gently to form a shaggy dough. Do not overmix.
- Shape and Skewer:
- Turn dough onto a floured surface and pat, folding it over itself 2 or 3 times to create layers. Roll out to a 1/2-inch rectangle and cut into 8 strips. Twist each strip and thread onto skewers in a spiral or zigzag pattern.
- Pretzel Bath:
- In a saucepan, bring 4 cups water and 1/4 cup baking soda to a simmer. Dip each skewered biscuit for 10 seconds, then transfer to a greased baking sheet lined with parchment paper.
- Bake and Finish:
- Brush with beaten egg and sprinkle with coarse pretzel salt. Bake at 425°F (220°C) for 15 to 18 minutes until golden brown and puffed. While warm, brush with melted butter. Mix sugar and vanilla, then sprinkle over skewers for cream soda sweetness. Serve warm or at room temperature.
Save This recipe quickly became a new family favorite at weekend movie nights. Kids and adults both love pulling apart the layers and sharing the skewers.
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Required Tools
Mixing bowls, pastry cutter or fork, rolling pin, knife or dough cutter, baking sheet, parchment paper, saucepan, pastry brush, skewers.
Allergen Information
Contains gluten (wheat), dairy (butter), and egg. Use gluten-free and egg-free alternatives as needed.
Nutritional Information
Per skewer: Calories 215, Total Fat 7 g, Carbohydrates 35 g, Protein 4 g.
Save 
Let everyone pick their own skewer for a whimsical presentation. Enjoy fresh for the best biscuit texture.
Kitchen Guide
- → What makes these skewers extra flavorful?
The sweet notes of cream soda and the crunchy pretzel salt create a delightful balance on the flaky biscuit base.
- → Can I make these gluten-free?
Yes, substitute gluten-free flour and adjust liquid to achieve similar dough consistency.
- → Is there a suggested dip for serving?
A vanilla cream cheese dip complements the sweet and salty profile wonderfully.
- → How do I achieve flaky layers?
Gently fold the dough 2–3 times and avoid overmixing to keep biscuits tender and layered.
- → Can cream soda be replaced?
Root beer is a fun alternative, offering different sweet and spicy notes for variety.
- → What tools do I need for preparation?
Essential tools include mixing bowls, rolling pin, knife, pastry brush, baking sheet, and skewers.
